| a potential synbiotic product improves the lipid profile of diabetic rats. | previous studies showed that intake of yacon or some lactic acid bacteria was able to inhibit the development of diabetes mellitus, by reducing glucose and associated symptoms, for example, the lipid profile. | 2012 | 22963080 |
| a soy-based product fermented by enterococcus faecium and lactobacillus helveticus inhibits the development of murine breast adenocarcinoma. | soy and its fermented products are considered functional foods. the study objective was to assess three functional food - a non-fermented soy product (nfp), fermented soy product (fsp), fermented soy product enriched with isoflavones (fi) - in terms of their ability to reduce the development of adenocarcinoma in mice, as well their ability on modulating immune system. | 2012 | 22954488 |
| [development of polycomponent metabolite probiotic]. | construct composition of polycomponent probiotic based on lactobacilli cultural fluid (cf) supernatant. | 2014 | 24605659 |
| lactobacillus helveticus hy7801 ameliorates vulvovaginal candidiasis in mice by inhibiting fungal growth and nf-κb activation. | the anti-inflammatory effects of hydrogen peroxide-producing lactic acid bacteria (lab) against candida albicans-induced vulvovaginal candidiasis in β-estradiol-immunosuppressed mice were examined. oral and intravaginal treatment with these labs significantly decreased the level of viable c. albicans within the vaginal cavity as well as the quantitated myeloperoxidase activity in the vaginal tissues when compared with control untreated mice. out of all of the labs tested, lactobacillus helveticu ... | 2012 | 22735758 |
| lactobacillus helveticus mimlh5-specific antibodies for detection of s-layer protein in grana padano protected-designation-of-origin cheese. | single-chain variable-fragment antibodies (scfvs) have considerable potential in immunological detection and localization of bacterial surface structures. in this study, synthetic phage-displayed antibody libraries were used to select scfvs against immunologically active s-layer protein of lactobacillus helveticus mimlh5. after three rounds of panning, five relevant phage clones were obtained, of which four were specific for the s-layer protein of l. helveticus mimlh5 and one was also capable of ... | 2014 | 24242242 |
| the production process of "étude sur le rein des urinaires", doctoral thesis of joaquin maría albarrán at the faculty of medicine in paris. | the manuscript of the doctoral thesis of joaquín albarrán in the faculty of medicine in paris "étudesur le rein des urinaires" has been donated to asociación española de urología. direct comparison of the original and printed material gives information of the production process of this master work. | 2014 | 24210656 |
| diversity and stability of lactic acid bacteria in rye sourdoughs of four bakeries with different propagation parameters. | we identified the lactic acid bacteria within rye sourdoughs and starters from four bakeries with different propagation parameters and tracked their dynamics for between 5-28 months after renewal. evaluation of bacterial communities was performed using plating, denaturing gradient gel electrophoresis, and pyrosequencing of 16s rrna gene amplicons. lactobacillus amylovorus and lactobacillus frumenti or lactobacillus helveticus, lactobacillus pontis and lactobacillus panis prevailed in sourdoughs ... | 2016 | 26849134 |
| naturally occurring lactic acid bacteria isolated from tomato pomace silage. | silage making has become a significant method of forage conservation worldwide. to determine how tomato pomace (tp) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (tps) were evaluated at the 30th, 60th, and 90th days, respectively. in addition, 103 lactic acid bacteria were isolated from tps. based on the phenotypic and chemotaxonomic characteristics, 16s rdna sequence and ... | 2014 | 25049999 |
| anti-atherosclerotic effect of traditional fermented cheese whey in atherosclerotic rabbits and identification of probiotics. | traditional fermented cheese whey (tfcw), containing probiotics, has been used both as a dairy food with ethnic flavor and a medicine for cardiovascular disease, especially regulating blood lipid among kazakh. we therefore investigated anti-atherosclerotic effects of tfcw in atherosclerotic rabbits and identified lactic acid bacteria (lab) and yeasts in tfcw. | 2016 | 27553960 |
| probiotic bacteria inhibit the bovine respiratory pathogen mannheimia haemolytica serotype 1 in vitro. | this study evaluated the potential of probiotic bacteria to inhibit growth and cell adhesion of the bovine respiratory pathogen mannheimia haemoltyica serotype 1. the inhibitory effects of nine probiotic strains (lactobacillus acidophilus, lactobacillus casei, lactobacillus helveticus, lactobacillus plantarum, lactobacillus rhamnosus, lactococcus lactis, streptococcus thermophilus and two paenibacillus polymyxa strains) against m. haemolytica were evaluated using a spot-on-lawn method. probiotic ... | 2017 | 28178767 |
| functional probiotic characterization and in vivo cholesterol-lowering activity of lactobacillus helveticus isolated from fermented cow milk. | we characterized the probiotic properties of lactobacillus helveticus strains kii13 and khi1 isolated from fermented cow milk by in vitro and in vivo studies. the strains exhibited tolerance to simulated orogastrointestinal condition, adherence to caco-2 cells, and antimicrobial activity. both l. helveticus strains produced bioactive tripeptides, isoleucylprolyl-proline and valyl-prolyl-proline, during fermentation of milk. kii13 showed higher in vitro cholesterol-lowering activity (47%) compare ... | 2016 | 27435541 |
| compromised lactobacillus helveticus starter activity in the presence of facultative heterofermentative lactobacillus casei dpc6987 results in atypical eye formation in swiss-type cheese. | nonstarter lactic acid bacteria are commonly implicated in undesirable gas formation in several varieties, including cheddar, dutch-, and swiss-type cheeses, primarily due to their ability to ferment a wide variety of substrates. this effect can be magnified due to factors that detrimentally affect the composition or activity of starter bacteria, resulting in the presence of greater than normal amounts of fermentable carbohydrates and citrate. the objective of this study was to determine the pot ... | 2016 | 26805985 |
| incorporation of lactobacillus adjuncts culture to improve the quality of feta-type cheese made using buffalo milk. | feta-type cheese was made from buffalo milk using commercial adjunct culture of lactobacillus helveticus and lactobacillus casei along with standard mesophillic cheese cultures. the sensory, biochemical and texture characteristics of the experimental cheeses were studied during ripening. expert panellists observed, significant differences (p < 0.01) between the control and the experimental cheeses. the ph, titratable acidity, soluble protein and free fatty acid content of the experimental cheese ... | 2015 | 26243922 |
| diversity and dynamic of lactic acid bacteria strains during aging of a long ripened hard cheese produced from raw milk and undefined natural starter. | the aim of this study was to explore diversity and dynamic of indigenous lab strains associated with a long ripened hard cheese produced from raw milk and undefined natural starter such as pdo grana padano cheese. samples of milk, curd, natural whey culture and cheeses (2nd, 6th, 9th and 13th months of ripening) were collected from 6 cheese factories in northern italy. dna was extracted from each sample and from 194 lab isolates. trna(ala)-23s rdna-rflp was applied to identify isolates. strain d ... | 2013 | 24010599 |
| isolation and identification of cultivable lactic acid bacteria in traditional yak milk products of gansu province in china. | various traditional fermented yak milk and raw milk foods could be considered as an abundant resource for obtaining novel lactic acid bacteria (lab) with unique properties. eighty-eight samples of yak milk products were collected from gansu province in china. three hundred and nineteen strains of lab isolated from these samples were identified by phenotypic methods, 16s rrna gene sequence analysis and pcr-denaturing gradient gel electrophoresis (pcr-dgge) technology. among the isolates, one hund ... | 2012 | 22688240 |
| effect of probiotics on the incidence of healthcare-associated infections in mechanically ventilated neurocritical care patients. | healthcare-associated infections (hais) are seen in 17% of critically ill patients. probiotics, live nonpathogenic microorganisms, may aid in reducing the incidence of infection in critically ill patients. we hypothesized that administration of probiotics would be safe and reduce the incidence of hais among mechanically ventilated neurocritical care patients. | 2016 | 26673200 |
| microbial biosensors to monitor the encapsulation effectiveness of doxorubicin in chimeric advanced drug delivery nano systems: a calorimetric approach. | the release of the anticancer drug doxorubicin (dox) incorporated in a new drug carrier, namely a chimeric nanosystem formed by liposomes and dendrimers, was studied following the influence of the drug on the growth kinetics of the lactobacillus helveticus bacterium, that would mimic the intestinal microflora. the bacterial growth was followed at 37°c by means of isothermal titration calorimetry (itc) and the method was assessed to monitor the overall effect of the delivered drug obtaining simpl ... | 2017 | 27845212 |
| molecular identification and quantification of lactic acid bacteria in traditional fermented dairy foods of russia. | russian traditional fermented dairy foods have been consumed for thousands of years. however, little research has focused on exploiting lactic acid bacteria (lab) resources and analyzing the lab composition of russian traditional fermented dairy foods. in the present study, we cultured lab isolated from fermented mare and cow milks, sour cream, and cheese collected from kalmykiya, buryats, and tuva regions of russia. seven lactobacillus species and the bifidobacterium genus were quantified by qu ... | 2015 | 26004836 |
| cell growth and proteolytic activity of lactobacillus acidophilus, lactobacillus helveticus, lactobacillus delbrueckii ssp. bulgaricus, and streptococcus thermophilus in milk as affected by supplementation with peptide fractions. | the present investigation examined the effects of supplementation of milk peptide fractions produced by enzymatic hydrolysis on the fermentation of reconstituted skim milk (rsm). changes in ph, cell growth, proteolytic activity, and angiotensin-converting enzyme (ace)-inhibitory activity were monitored during fermentation of rsm by pure cultures of lactobacillus acidophilus, lactobacillus helveticus, lactobacillus delbrueckii ssp. bulgaricus, and streptococcus thermophilus. the study showed that ... | 2014 | 25095898 |
| differential effects of lactobacilli on activation and maturation of mouse dendritic cells. | lactic acid bacteria (lab) are of interest because of their potential to modulate immune responses. the effects of lab range from regulation to stimulation of the immune system. a series of studies were performed in vitro to study the effects of six lactic acid bacteria (lab), lactobacillus helveticus lh-2, lactobacillus acidophilus la-5, la-115, la-116 and la-14, and lactobacillus salivarius, on maturation and activation of mouse dendritic cells. production of tumour necrosis factor (tnf)-?, in ... | 2014 | 24913839 |
| the structure and immunomodulatory activity on intestinal epithelial cells of the epss isolated from lactobacillus helveticus sp. rosyjski and lactobacillus acidophilus sp. 5e2. | the lactic acid bacteria (lab) lactobacillus acidophilus sp. 5e2 and lactobacillus helveticus sp. rosyjski both secrete exopolysaccharides (epss) into their surrounding environments during growth. a number of epss have previously been shown to exhibit immunomodulatory activity with professional immune cells, such as macrophages, but only limited studies have been reported of their interaction with intestinal epithelial cells. an investigation of the immunomodulatory potential of pure epss, isola ... | 2014 | 24394883 |
| diversity in proteinase specificity of thermophilic lactobacilli as revealed by hydrolysis of dairy and vegetable proteins. | ability of industrially relevant species of thermophilic lactobacilli strains to hydrolyze proteins from animal (caseins and β-lactoglobulin) and vegetable (soybean and wheat) sources, as well as influence of peptide content of growth medium on cell envelope-associated proteinase (cep) activity, was evaluated. lactobacillus delbrueckii subsp. lactis (crl 581 and 654), l. delbrueckii subsp. bulgaricus (crl 454 and 656), lactobacillus acidophilus (crl 636 and 1063), and lactobacillus helveticus (c ... | 2013 | 23832109 |
| evaluation of lactobacillus strains for selected probiotic properties. | eleven strains of lactobacillus collected in the culture collection of dairy microorganisms (ccdm) were evaluated for selected probiotic properties such as survival in gastrointestinal fluids, antimicrobial activity, and competition with non-toxigenic escherichia coli o157:h7 for adhesion on caco-2 cells. the viable count of lactobacilli was reduced during 3-h incubation in gastric fluid followed by 3-h incubation in intestinal fluid. all strains showed antimicrobial activity and the three most ... | 2013 | 23135901 |
| complete genome sequence of lactobacillus helveticus r0052, a commercial probiotic strain. | lactobacillus helveticus r0052 is a commercially available strain that is widely used in probiotic preparations. the genome sequence consisted of 2,129,425 bases. comparative analysis showed that it was unique among l. helveticus strains in that it contained genes encoding mucus-binding proteins similar to those found in lactobacillus acidophilus. | 2012 | 23105080 |
| comparative evaluation of oral administration of probiotic lactobacilli-fermented milks on macrophage function. | six strains of lactobacilli belonging to three species (lactobacillus casei, lactobacillus acidophilus and lactobacillus helveticus) were evaluated for probiotic attributes viz. acid tolerance, bile tolerance and cell surface hydrophobicity. all the six strains exhibited probiotic attributes with considerable degree of variation. three lactobacillus strains selected on the basis of probiotic attributes were used for preparing three different fermented milks. in order to evaluate the effect of fe ... | 2012 | 26782043 |
| the microfloras and sensory profiles of selected protected designation of origin italian cheeses. | approximately 39 italian cheeses carry protected designation of origin (pdo) status. these cheeses differ in their manufacturing technology and the microbial flora which comprise the finished products. the evolution of lactic microflora in cheeses with pdo status is of particular interest because the biochemical activities of these organisms participate in cheesemaking and may play an acknowledged role in the development of organoleptic characteristics during ripening. nonstarter lactic acid bac ... | 2014 | 26082116 |
| microencapsulation of lactobacillus helveticus and lactobacillus delbrueckii using alginate and gellan gum. | sodium alginate (sa) at 2% (w/v) and low acylated gellan gum (lag) at 0.2% (w/v) were used to microencapsulate lactobacillus helveticus and lactobacillus delbrueckii spp lactis by employing the internal ionic gelation technique through water-oil emulsions at three different stirring rates: 480, 800 and 1200 rpm. the flow behavior of the biopolymer dispersions, the activation energy of the emulsion, the microencapsulation efficiency, the size distribution, the microcapsules morphology and the eff ... | 2013 | 23987441 |
| bioconversion of methane to lactate by an obligate methanotrophic bacterium. | methane is the second most abundant greenhouse gas (ghg), with nearly 60% of emissions derived from anthropogenic sources. microbial conversion of methane to fuels and value-added chemicals offers a means to reduce ghg emissions, while also valorizing this otherwise squandered high-volume, high-energy gas. however, to date, advances in methane biocatalysis have been constrained by the low-productivity and limited genetic tractability of natural methane-consuming microbes. here, leveraging recent ... | 2016 | 26902345 |
| diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, pcr-dgge and pyrosequencing. | thermophilic lactic acid bacteria (lab) species, such as streptococcus thermophilus, lactobacillus delbrueckii and lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. to assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic organisms through a stepwise procedure which included pasteurization of milk at 63 °c for 30 min (pm samples) and pasteurization followed by incubation at 42 °c for 24 h (ipm samples). the microbial comp ... | 2013 | 23764225 |
| in vitro assessment of the antimicrobial potentials of lactobacillus helveticus strains isolated from traditional cheese in sinkiang china against food-borne pathogens. | lactobacillus helveticus, an obligatory hetero-fermentative lab, is generally recognized as safe (gras) and is gaining popularity for application in dairy products. lactic acid bacteria (lab) play a remarkable role in inhibiting the growth of pathogenic bacteria in food products, without disturbing the sensory attributes of the food. in this study, the screening of the antimicrobial potential of lactobacillus helveticus klds 1.8701 against four food-borne pathogens including listeria monocytogen ... | 2016 | 26648272 |
| use of potential probiotic lactic acid bacteria (lab) biofilms for the control of listeria monocytogenes, salmonella typhimurium, and escherichia coli o157:h7 biofilms formation. | use of probiotic biofilms can be an alternative approach for reducing the formation of pathogenic biofilms in food industries. the aims of this study were (i) to evaluate the probiotic properties of bacteriocinogenic (lactococcus lactis vb69, l. lactis vb94, lactobacillus sakei mbsa1, and lactobacillus curvatus mbsa3) and non-bacteriocinogenic (l. lactis 368, lactobacillus helveticus 354, lactobacillus casei 40, and weissela viridescens 113) lactic acid bacteria (lab) isolated from brazilian's f ... | 2016 | 27375584 |
| can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? the case of grana padano. | in this study, the relationship between the dynamics of the growth and lysis of lactic acid bacteria in grana padano cheese and the formation of the volatile flavor compounds during cheese ripening was investigated. the microbial dynamics of grana padano cheeses that were produced in two different dairies were followed during ripening. the total and cultivable lactic microflora, community composition as determined by length heterogeneity-pcr (lh-pcr), and extent of bacterial lysis using an intra ... | 2016 | 27299670 |
| a survey of the bacterial composition of kurut from tibet using a culture-independent approach. | kurut (fermented yak milk) made by natural fermentation is a very important dairy food for the local people in tibet (china). it is important to fully understand the bacterial composition of kurut for quality improvement and industrial production. because more than 99% of prokaryotes cannot be cultured and identified by methods currently used in taxonomy, we applied a culture-independent approach to explore the microbial biodiversity of this traditional food. in this study, a bacterial 16s rrna ... | 2012 | 22365190 |
| lactobacillus and leuconostoc volatilomes in cheese conditions. | new strains are desirable to diversify flavour of fermented dairy products. the objective of this study was to evaluate the potential of leuconostoc spp. and lactobacillus spp. in the production of aroma compounds by metabolic fingerprints of volatiles. eighteen strains, including five lactobacillus species (lactobacillus fermentum, lactobacillus helveticus, lactobacillus paracasei, lactobacillus rhamnosus, lactobacillus sakei) and three leuconostoc species (leuconostoc citreum, leuconostoc lact ... | 2016 | 26685674 |
| the use of lactic acid bacteria starter culture in the production of nunu, a spontaneously fermented milk product in ghana. | nunu, a spontaneously fermented yoghurt-like product, is produced and consumed in parts of west africa. a total of 373 predominant lactic acid bacteria (lab) previously isolated and identified from nunu product were assessed in vitro for their technological properties (acidification, exopolysaccharides production, lipolysis, proteolysis and antimicrobial activities). following the determination of technological properties, lactobacillus fermentum 22-16, lactobacillus plantarum 8-2, lactobacillus ... | 2014 | 26904646 |
| characterization of the genome of the dairy lactobacillus helveticus bacteriophage {phi}aq113. | the complete genomic sequence of the dairy lactobacillus helveticus bacteriophage φaq113 was determined. phage φaq113 is a myoviridae bacteriophage with an isometric capsid and a contractile tail. the final assembled consensus sequence revealed a linear, circularly permuted, double-stranded dna genome with a size of 36,566 bp and a g+c content of 37%. fifty-six open reading frames (orfs) were predicted, and a putative function was assigned to approximately 90% of them. the φaq113 genome shows fu ... | 2013 | 23728811 |
| functional characterization of biomedical potential of biosurfactant produced by lactobacillus helveticus. | various lactic acid bacteria (lab) have been isolated and screened for biosurfactant production and their biomedical and food applications. additionally, various different concentrations of the biosurfactant (0.625-25 mg ml(-1)) were used to evaluate its antimicrobial and antiadhesive potential against a range of pathogenic microorganisms. biosurfactant was found to be stable to ph changes over a range of 4.0-12.0, being most effective at ph 7 and showed no apparent loss of surface tension and e ... | 2016 | 28352537 |
| in vitro gastrointestinal digestion study of a novel bio-tofu with special emphasis on the impact of microbial transglutaminase. | we have developed a novel bio-tofu, made from mixed soy and cow milk (mscm), using lactobacillus helveticus mb2-1 and lactobacillus plantarum b1-6 incorporated with microbial transglutaminase (mtgase) as coagulant. mtgase was added to improve the textural properties and suit for cooking. however, the effect of mtgase on the digestion of mixed-protein fermented by lactic acid bacteria was unclear. this study aimed at evaluating the effect of mtgase on protein digestion of bio-tofu under simulated ... | 2016 | 27994970 |
| complete genome sequence of lactobacillus helveticus mb2-1, a probiotic bacterium producing exopolysaccharides. | lactobacillus helveticus mb2-1 is a probiotic bacterium producing exopolysaccharides (eps), which was isolated from traditional sayram ropy fermented milk in southern xinjiang, china. the genome consists of a circular 2,084,058bp chromosome with no plasmid. the genome sequence indicated that this strain includes a 15.20kb gene cluster involved in eps biosynthesis. genome sequencing information has provided the basis for understanding the potential molecular mechanism behind the eps production. | 2015 | 26065338 |
| bacterial microbiota of kazakhstan cheese revealed by single molecule real time (smrt) sequencing and its comparison with belgian, kalmykian and italian artisanal cheeses. | in kazakhstan, traditional artisanal cheeses have a long history and are widely consumed. the unique characteristics of local artisanal cheeses are almost completely preserved. however, their microbial communities have rarely been reported. the current study firstly generated the single molecule, real-time (smrt) sequencing bacterial diversity profiles of 6 traditional artisanal cheese samples of kazakhstan origin, followed by comparatively analyzed the microbiota composition between the current ... | 2017 | 28068902 |
| isolation and characterization of lactobacillus helveticus dsm 20075 variants with improved autolytic capacity. | lactobacillus helveticus is widely used in dairy fermentations and produces a range of enzymes, which upon cell lysis can be released into the cheese matrix and impact degradation of proteins, peptides and lipids. in our study we set out to explore the potential of lb. helveticus dsm 20075 for increased autolytic capacity triggered by conditions such as low ph and high salt concentrations encountered in cheese environments. lb. helveticus dsm 20075 was subjected to varied incubation temperatures ... | 2017 | 27792948 |
| os 04-04 antihypertensive effect of milk-derivative tripeptides. randomized, double-blind, placebo-controlled study on the effects of grana padano cheese dop in hypertensive patients. | present data refers to a randomized, double-blind, placebo-controlled, cross-over study in which 30 mild-moderate hypertensive patients, received a dietary integration with grana padano dop cheese to evaluate blood pressure (bp) changes.cow-milk fermentation induced by lactobacillus helveticus produces peptides with sustained ace inhibitory activity, mainly dues to 2 tripeptides (valyl-prolyl-proline and isoleucil-prolyl-proline) that have shown to lower blood pressure (bp) in experimental anima ... | 2016 | 27753920 |
| characterization of a novel polysaccharide with anti-colon cancer activity from lactobacillus helveticus mb2-1. | the present study aimed at investigating the potential anti-colon cancer activity of three purified exopolysaccharides fractions (lheps-1, lheps-2 and lheps-3) from the lactobacillus helveticus mb2-1. the experimental evidence showed that lheps-1 significantly inhibited cell proliferation of human colon cancer caco-2 cells in both time- and concentration-dependent manners. in contrast, no significant improvements of the inhibitory effects of lheps-2 and lheps-3 on caco-2 cells were observed with ... | 2015 | 25942063 |
| preparation, characterization and in vitro antioxidative potential of synbiotic fermented dairy products. | the present study, evaluates the antioxidative potential of two synbiotic dairy products viz. synbiotic lassi with honey and whey based synbiotic drink with inulin and orange juice, along with their physicochemical and microbiological activity during storage period. antioxidative potential of raw ingredients and probiotic cultures used to prepare synbiotic products was also evaluated. synbiotic lassi with honey was prepared using streptococcus thermophilus mtcc 5460 (md2) and lactobacillus helve ... | 2016 | 27413225 |
| fluorometric cell-based assay for β-galactosidase activity in probiotic gram-positive bacterial cells - lactobacillus helveticus. | although methods for measuring β-galactosidase activity in intact gram-negative bacterial cells have been reported, the methods may not be applicable to measuring β-galactosidase activity in gram-positive bacterial cells. this report focuses on the development of a fluorometric cell-based assay for measuring β-galactosidase activity in gram-positive cells. | 2016 | 27401189 |
| structural characterization and anticancer activity of cell-bound exopolysaccharide from lactobacillus helveticus mb2-1. | a novel cell-bound exopolysaccharide (c-eps) was isolated from lactobacillus helveticus mb2-1 by ultrasonic extraction, anion exchange, and gel filtration chromatography before being structurally characterized. the c-eps is a heteropolysaccharide with an average molecular weight of 1.83 × 10(5) da and is composed of glucose, mannose, galactose, rhamnose, and arabinose at a molar ratio of 3.12:1.01:1.00:0.18:0.16. methylation analysis and nuclear magnetic resonance analysis revealed that the c-ep ... | 2015 | 25798529 |
| lactobacillus helveticus lafti l10 supplementation reduces respiratory infection duration in a cohort of elite athletes: a randomized, double-blind, placebo-controlled trial. | a randomized, double-blind, placebo-controlled study was conducted to evaluate if lactobacillus helveticus lafti l10 (lallemand health solutions, montreal, que., canada) supplementation during 14 weeks in winter can influence the duration, severity, and incidence of upper respiratory tract illness (urti), as well as to monitor different immune parameters in the population of elite athletes. before and after the treatment, cardiopulmonary testing and self-rated state of moods evaluation (by profi ... | 2016 | 27363733 |
| effect of probiotic dietary intervention on calcium and haematological parameters in geriatrics. | probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. sufficient calcium intake has been reported to support bone growth and prevent bone loss during the ageing process. | 2016 | 27190835 |
| application of impedance microbiology for evaluating potential acidifying performances of starter lactic acid bacteria to employ in milk transformation. | impedance microbiology is a method that enables tracing microbial growth by measuring the change in the electrical conductivity. different systems, able to perform this measurement, are available in commerce and are commonly used for food control analysis by mean of measuring a point of the impedance curve, defined "time of detection." with this work we wanted to find an objective way to interpret the metabolic significance of impedance curves and propose it as a valid approach to evaluate the p ... | 2016 | 27799925 |
| improvement of ayran quality by the selection of autochthonous microbial cultures. | ayran is a traditional turkish milk drink which is fermented and salted. inadequate production and storage conditions contribute to its variable organoleptic quality and stability during shelf-life. a thorough physico-chemical, nutritional and microbial characterization of artisanal ayran was carried out in order to standardize its overall quality without altering its original traits. ayran microbial ecosystem was largely dominated by streptococcus thermophilus (st) and lactobacillus delbrueckii ... | 2016 | 27554150 |
| effectiveness of lactobacillus helveticus and lactobacillus rhamnosus for the management of antibiotic-associated diarrhoea in healthy adults: a randomised, double-blind, placebo-controlled trial. | broad-spectrum antibiotic use can disrupt the gastrointestinal microbiota resulting in diarrhoea. probiotics may be beneficial in managing this type of diarrhoea. the aim of this 10-week randomised, double-blind, placebo-controlled, parallel study was to investigate the effect of lactobacillus helveticus r0052 and lactobacillus rhamnosus r0011 supplementation on antibiotic-associated diarrhoea in healthy adults. subjects were randomised to receive 1 week of amoxicillin-clavulanic acid (875 mg/12 ... | 2016 | 27169634 |
| a fusion protein consisting of the exopeptidases pepn and pepx-production, characterization, and application. | nowadays, general and specific aminopeptidases are of great interest, especially for protein hydrolysis in the food industry. as shown previously, it is confirmed that the general aminopeptidase n (pepn; ec 3.4.11.2) and the proline-specific peptidase pepx (ec 3.4.14.11) from lactobacillus helveticus atcc 12046 show a synergistic effect during protein hydrolysis which results in high degrees of hydrolysis and reduced bitterness. to combine both activities, the enzymes were linked and a fusion pr ... | 2016 | 27037692 |
| the microbiota of high-moisture mozzarella cheese produced with different acidification methods. | the microbiota of high-moisture mozzarella cheese made from cow's milk and produced with different acidification methods was evaluated at the end of refrigerated storage by pyrosequencing of the 16s rrna gene. the cheeses were clearly separated on the basis of the acidification methods. cheeses produced with the addition of starters were dominated by streptococcus thermophilus, but a variety of lactic acid bacteria and spoilage microorganisms appeared at low levels (0.01-1%). cheeses produced by ... | 2016 | 26384211 |
| diversity and functional characterization of lactobacillus spp. isolated throughout the ripening of a hard cheese. | the aim of this work was to study the lactobacillus spp. intra- and inter- species diversity in a piedmont hard cheese made of raw milk without thermal treatment and without addition of industrial starter, and to perform a first screening for potential functional properties. a total of 586 isolates were collected during the cheese production and identified by means of molecular methods: three hundred and four were identified as lactobacillus rhamnosus, two hundred and forty as lactobacillus helv ... | 2014 | 24819414 |
| invited review: fermented milk as antihypertensive functional food. | over the past decade, interest has risen in fermented dairy foods that promote health and could prevent diseases such as hypertension. this biological effect has mainly been attributed to bioactive peptides encrypted within dairy proteins that can be released during fermentation with specific lactic acid bacteria or during gastrointestinal digestion. the most studied bioactive peptides derived from dairy proteins are antihypertensive peptides; however, a need exists to review the different studi ... | 2016 | 26923047 |
| effect of cream fermentation on microbiological, physicochemical and rheological properties of l. helveticus-butter. | the primary objective of this study was to evaluate the physicochemical and rheological properties of butter produced by lactobacillus helveticus fermented cream. the incorporation of putative probiotic - the l. helveticus, to ferment cream prior to butter production was anticipated to alter the nutritional composition of butter. changes in crude macronutrients and the resultant modification relating to textural properties of butter induced upon metabolic activities of l. helveticus in cream wer ... | 2016 | 26868544 |
| effect of flavourzyme(®) on angiotensin-converting enzyme inhibitory peptides formed in skim milk and whey protein concentrate during fermentation by lactobacillus helveticus. | angiotensin-converting enzyme inhibitory (ace-i) activity as affected by lactobacillus helveticus strains (881315, 881188, 880474, and 880953), and supplementation with a proteolytic enzyme was studied. reconstituted skim milk (12% rsm) or whey protein concentrate (4% wpc), with and without flavourzyme(®) (0.14% w/w), were fermented with 4 different l. helveticus strains at 37 °c for 0, 4, 8, and 12 h. proteolytic and in vitro ace-i activities, and growth were significantly affected (p < 0.05) b ... | 2016 | 26646984 |
| effects of 12 weeks of treatment with fermented milk on blood pressure, glucose metabolism and markers of cardiovascular risk in patients with type 2 diabetes: a randomised double-blind placebo-controlled study. | studies have indicated a blood pressure (bp)-lowering effect of milk-derived peptides in non-diabetic individuals, but the cardiometabolic effects of such peptides in patients with type 2 diabetes (t2d) are not known. we investigated the effect of milk fermented with lactobacillus helveticus on bp, glycaemic control and cardiovascular risk factors in t2d. | 2015 | 25300285 |
| anti-colon cancer and antioxidant activities of bovine skim milk fermented by selected lactobacillus helveticus strains. | bioactive compounds released during milk fermentation by proteolytic cleavage of milk proteins have a role beyond their nutritional importance. this study assessed the proteolytic activity of lactobacillus helveticus strains ascc953, ascc474, ascc1188, and ascc1315 and their ability to release bioactive compounds capable of exerting antioxidative and in vitro anticarcinogenic properties during incubation at 37°c in reconstituted skim milk. the performance of these strains was not affected by the ... | 2016 | 26601580 |
| calcium phosphate supplementation increases faecal lactobacillus spp. in a randomised trial of young adults. | the aim of the studies was to determine the effects of calcium carbonate and calcium phosphate supplementation on faecal lactobacillus spp., with and without a probiotic supplement, in healthy adults. study 1 comprised of a randomised, double-blind, crossover design; participants (n=15) received 2 capsules/d of 250 mg elemental calcium as calcium carbonate (ca1) and calcium phosphate (ca2) each for 2-week periods, with 2-week baseline and washout periods. study 2 was a randomised, double-blind, ... | 2016 | 26503737 |
| probiotic and anti-inflammatory attributes of an isolate lactobacillus helveticus ns8 from mongolian fermented koumiss. | koumiss is a traditionally fermented mare's milk described with health-promoting potentials for decades. however, only a few studies focused on the probiotic strains isolated from koumiss. in this study, we collected koumiss samples from inner mongolian pasturing area of china and selected a promising strain of lactobacillus helveticus, isolate ns8, based on the survival abilities in gastrointestinal tract (git) and adhesion to intestinal endothelial cells in vitro. as the ability to positively ... | 2015 | 26428623 |
| complete genome sequence of lactobacillus helveticus klds1.8701, a probiotic strain producing bacteriocin. | this study investigated the functional diversity of lactobacillus helveticus klds1.8701 by carrying out a whole-genome sequence analyses of l. helveticus klds1.8701. l. helveticus klds1.8701 strain was isolated from traditional sour milk in sinkiang of china with desirable probiotic properties. here we report the complete genome sequence of this organism and its genetic basis for adhesion, exopolysaccharides (eps) production, acid and bile tolerance, bacteriocin production and immune system agai ... | 2015 | 26307172 |
| feasibility of genome-wide screening for biosafety assessment of probiotics: a case study of lactobacillus helveticus mtcc 5463. | recent years have witnessed an explosion in genome sequencing of probiotic strains for accurate identification and characterization. regulatory bodies are emphasizing on the need for performing phase i safety studies for probiotics. the main hypothesis of this study was to explore the feasibility of using genome databases for safety screening of strains. in this study, we attempted to develop a framework for the safety assessment of a potential probiotic strain, lactobacillus helveticus mtcc 546 ... | 2015 | 26223907 |
| selected adjunct cultures remarkably increase the content of bioactive peptides in bulgarian white brined cheese. | some lactic acid bacteria strains in milk media are capable of releasing bioactive peptides. in this study, we evaluated the angiotensin-converting enzyme (ace)inhibitory activity of 180 lactic acid bacteria and selected several lactobacillus helveticus, l. delbrueckii subsp. bulgaricus and l. casei strains that demonstrated strong ace-inhibitory activity. the aim was to carry out a molecular study on the bioactive peptides released by the strains with the best ace-inhibitory properties and by t ... | 2015 | 26019619 |
| characterization of angiotensin-converting enzyme inhibitory activity of fermented milk produced by lactobacillus helveticus. | hypertension affects up to 30% of the adult population in most countries. it is a known risk factor for cardiovascular diseases, including coronary heart disease, peripheral artery disease, and stroke. owing to the increased health awareness of consumers, the application of angiotensin-converting enzyme (ace)-inhibitory peptides produced by lactobacillushelveticus to prevent or control high blood pressure has drawn wide attention. a total of 59 l. helveticus strains were isolated from traditiona ... | 2015 | 26004829 |
| multi-cereal beverage fermented by lactobacillus helveticus and saccharomyces cerevisiae. | a novel multi-cereal-based fermented beverage with suitable aroma, flavor, and ph fermented by lactic acid bacteria and saccharomyces cerevisiae was developed. twenty-seven lactobacilli strains were screened for acid production (ph and titratable acidity) in a mixture of malt, rice, and maize substrates. it was found that lactobacillus helveticus klds1.9204 had the greatest acid production among 27 lactobacilli tested. the fermentation performance of l. helveticus klds1.9204 was also assayed and ... | 2015 | 25962443 |
| fermentation characteristics and angiotensin i-converting enzyme-inhibitory activity of lactobacillus helveticus isolate h9 in cow milk, soy milk, and mare milk. | lactobacillus helveticus isolate h9 demonstrated high angiotensin i-converting enzyme (ace)-inhibitory activity in previous research. here, we evaluated the fermentation characteristics (ph, titratable acidity, free amino nitrogen, and viable bacterial counts), ace-inhibitory activity, and contents of val-pro-pro (vpp) and ile-pro-pro (ipp) peptides of stored yogurt (4°c for 28 d) fermented by l. helveticus isolate h9 (initially inoculated at 4 concentrations), from cow, mare, and soy milks. dur ... | 2015 | 25892687 |
| biodiversity of lactobacillus helveticus bacteriophages isolated from cheese whey starters. | twenty-one lactobacillus helveticus bacteriophages, 18 isolated from different cheese whey starters and three from cnrz collection, were phenotypically and genetically characterised. a biodiversity between phages was evidenced both by host range and molecular (rapd-pcr) typing. a more detailed characterisation of six phages showed similar structural protein profiles and a relevant genetic biodiversity, as shown by restriction enzyme analysis of total dna. latent period, burst time and burst size ... | 2015 | 25827218 |
| population structure of lactobacillus helveticus isolates from naturally fermented dairy products based on multilocus sequence typing. | lactobacillus helveticus is an economically important lactic acid bacterium used in industrial dairy fermentation. in the present study, the population structure of 245 isolates of l. helveticus from different naturally fermented dairy products in china and mongolia were investigated using an multilocus sequence typing scheme with 11 housekeeping genes. a total of 108 sequence types were detected, which formed 8 clonal complexes and 27 singletons. results from structure, splitstree, and clonalfr ... | 2015 | 25726109 |
| emergency department treatment of children with diarrhea who attend day care: a randomized multidose trial of a lactobacillus helveticus and lactobacillus rhamnosus combination probiotic. | benefits associated with probiotic administration to children seeking emergency department care with diarrheal disease are unknown. | 2015 | 25669920 |
| ingestion of lactobacillus strain reduces anxiety and improves cognitive function in the hyperammonemia rat. | evidence suggests that the hyperammonemia (ha)-induced neuroinflammation and alterations in the serotonin (5-ht) system may contribute to cognitive decline and anxiety disorder during hepatic encephalopathy (he). probiotics that maintain immune system homeostasis and regulate the 5-ht system may be potential treatment for ha-mediated neurological disorders in he. in this study, we tested the efficacy of probiotic lactobacillus helveticus strain ns8 in preventing cognitive decline and anxiety-lik ... | 2014 | 24554471 |
| structural elucidation and antioxidant activities of exopolysaccharides from lactobacillus helveticus mb2-1. | in the present study, the crude polysaccharides (eps) from lactobacillus helveticus mb2-1 were fermented with reconstituted whey medium and further fractionated on deae-52 cellulose and sephadex g-100 chromatography to afford three purified fractions of eps-1, eps-2 and eps-3. then, their preliminary structures and antioxidant activities in vitro were investigated. three purified eps fractions (eps-1, eps-2 and eps-3) had similar molecular weight distributions (about 2 × 10(5)da), and it was com ... | 2014 | 24507291 |
| effect of adjuncts on microbiological and chemical properties of scamorza cheese. | scamorza is a semi-hard, pasta filata cheese resembling low-moisture mozzarella cheese, with a short ripening time (<30d). scamorza has a bland flavor and, to provide diversification from similar cheeses, it was manufactured using 2 types of milk in the current study: 100% italian friesian milk (f) or 90% f and 10% jersey cow milk (mixed, m), and 2 types of starter: streptococcus thermophilus or s. thermophilus with peptidolytic lactococcus lactis, lactobacillus helveticus, and lactobacillus par ... | 2015 | 25582584 |
| distinctive proteolytic activity of cell envelope proteinase of lactobacillus helveticus isolated from airag, a traditional mongolian fermented mare's milk. | airag is a traditional fermented milk of mongolia that is usually made from raw mare's milk. lactobacillus helveticus is one of the lactic acid bacteria most frequently isolated from airag. in this study, we investigated the genetic and physiological characteristics of l. helveticus strains isolated from airag and clarified their significance in airag by comparing them with strains from different sources. six strains of l. helveticus were isolated from five home-made airag samples collected from ... | 2015 | 25557185 |
| enrichment of ace inhibitory peptides in navy bean (phaseolus vulgaris) using lactic acid bacteria. | the present study was conducted to explore a novel strategy to enhance angiotensin i-converting enzyme (ace) inhibitory activities of navy bean by preparation of navy bean milk (nbm) which was then subjected to fermentation of four lactic acid bacteria (lab) strains, namely, lactobacillus bulgaricus, lactobacillus helveticus mb2-1, lactobacillus plantarum b1-6, and lactobacillus plantarum 70810. with the exception of l. helveticus mb2-1, the other three selected strains had good growth performan ... | 2015 | 25536445 |
| production and structural characterization of lactobacillus helveticus derived biosurfactant. | a probiotic strain of lactobacilli was isolated from traditional soft churpi cheese of yak milk and found positive for biosurfactant production. lactobacilli reduced the surface tension of phosphate buffer saline (pbs) from 72.0 to 39.5 mnm(-1) ph 7.2 and its critical micelle concentration (cmc) was found to be 2.5 mg ml(-1). low cost production of lactobacilli derived biosurfactant was carried out at lab scale fermenter which yields 0.8 mg ml(-1) biosurfactant. the biosurfactant was found least ... | 2014 | 25506070 |
| comparison of innate immune activation after prolonged feeding of milk fermented with three species of lactobacilli. | the present investigation aimed at identifying the abilities of three different species of probiotic lactobacilli to modulate cellular immune responses in mouse neutrophils and macrophages in vivo over a study period of 60 days. neutrophil respiratory burst enzymes (cytochrome c reductase and mpo) showed remarkable increased activity (p ≤ 0.01) after consumption of milks fermented by different species of probiotics over 30 and 60 days of feeding trials. enzyme activities (β-galactosidase and β-g ... | 2013 | 24033444 |
| complete genome sequence for lactobacillus helveticus cnrz 32, an industrial cheese starter and cheese flavor adjunct. | lactobacillus helveticus is a lactic acid bacterium widely used in the manufacture of cheese and for production of bioactive peptides from milk proteins. we present the complete genome sequence for l. helveticus cnrz 32, a strain particularly recognized for its ability to reduce bitterness and accelerate flavor development in cheese. | 2013 | 23969047 |
| complete genome sequence of lactobacillus helveticus h9, a probiotic strain originated from kurut. | lactobacillus helveticus h9 is a probiotic strain that is able to produce antihypertensive peptides during milk fermentation. its genome has a circular 1.87mb chromosome. comparative genomic analysis revealed that the component of proteinases, peptide transport systems and peptidases in l. helveticus appeared to be strain-specific. such information may help us to understand how the proteolytic system is related to its probiotic properties. | 2015 | 25499075 |
| complete genome sequence of lactobacillus helveticus cauh18, a potential probiotic strain originated from koumiss. | here we report the complete genome sequence of lactobacillus helveticus cauh18, a new strain isolated from traditional fermented dairy product koumiss. its genome has a circular 2.16mb chromosome with no plasmid. the genome sequence indicated that this strain harbors a gene cluster involved in a novel exopolysaccharides (eps) biosynthesis and a gene encoding cell-surface aggregation-promoting factors (apfs) to facilitate its colonization in gastrointestinal tract (git). this genome sequence prov ... | 2016 | 26953745 |
| the effect of moonlighting proteins on the adhesion and aggregation ability of lactobacillus helveticus. | the goal of this study was to identify moonlighting proteins in lactobacillus helveticus that play an important role in adhesion and aggregation. the label-free method was used for identification and analysis of expression of cellular proteins. the analysis revealed the presence of eight moonlighting proteins in the cell envelope of lb. helveticus. the tested strains mainly differed with respect to the presence of s-layer proteins and the level of expression of moonlighting proteins in lb. helve ... | 2014 | 25445202 |
| proteome analysis of lactobacillus helveticus h9 during growth in skim milk. | lactobacillus helveticus h9 was isolated from traditionally fermented yak milk in tibet (china) with the ability to produce the antihypertensive peptides val-pro-pro (vpp) and ile-pro-pro (ipp) during milk fermentation. to understand the changes in the protein expression of l. helveticus h9, proteome analysis was performed at 3 different growth stages, lag phase (ph 6.1), log phase (ph 5.1), and stationary phase (ph 4.5) using 2-dimensional electrophoresis (2-de). further analysis showed that 25 ... | 2014 | 25306273 |
| functional screening of antibiotic resistance genes from a representative metagenomic library of food fermenting microbiota. | lactic acid bacteria (lab) represent the predominant microbiota in fermented foods. foodborne lab have received increasing attention as potential reservoir of antibiotic resistance (ar) determinants, which may be horizontally transferred to opportunistic pathogens. we have previously reported isolation of ar lab from the raw ingredients of a fermented cheese, while ar genes could be detected in the final, marketed product only by pcr amplification, thus pointing at the need for more sensitive mi ... | 2014 | 25243126 |
| angiotensin-converting enzyme inhibitory activity of lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain h9. | hypertension is a major global health issue which elevates the risk of a large world population to chronic life-threatening diseases. the inhibition of angiotensin-converting enzyme (ace) is an effective target to manage essential hypertension. in this study, the fermentation properties (titratable acidity, free amino nitrogen, and fermentation time) and ace-inhibitory (acei) activity of fermented milks produced by 259 lactobacillus helveticus strains previously isolated from traditional chinese ... | 2014 | 25151888 |
| probiotic supplementation influences the diversity of the intestinal microbiota during early stages of farmed senegalese sole (solea senegalensis, kaup 1858). | ingestion of bacteria at early stages results in establishment of a primary intestinal microbiota which likely undergoes several stages along fish life. the role of this intestinal microbiota regulating body functions is crucial for larval development. probiotics have been proved to modulate this microbiota and exert antagonistic effects against fish pathogens. in the present study, we aimed to determine bacterial diversity along different developmental stages of farmed senegalese sole (solea se ... | 2014 | 25103323 |
| lactobacillus helveticus: importance in food and health. | | 2014 | 25071750 |
| reduced-fat cheddar and swiss-type cheeses harboring exopolysaccharide-producing probiotic lactobacillus mucosae dpc 6426. | exopolysaccharide-producing lactobacillus mucosae dpc 6426 was previously shown to have promising hypocholesterolemic activity in the atherosclerosis-prone apolipoprotein-e-deficient (apoe(-/-)) murine model. the aim of this study was to investigate the suitability of reduced-fat cheddar and swiss-type cheeses as functional (carrier) foods for delivery of this probiotic strain. all cheeses were manufactured at pilot-scale (500-l vats) in triplicate, with standard commercially available starters: ... | 2015 | 26409971 |
| administration of lactobacillus helveticus ns8 improves behavioral, cognitive, and biochemical aberrations caused by chronic restraint stress. | increasing numbers of studies have suggested that the gut microbiota is involved in the pathophysiology of stress-related disorders. chronic stress can cause behavioral, cognitive, biochemical, and gut microbiota aberrations. gut bacteria can communicate with the host through the microbiota-gut-brain axis (which mainly includes the immune, neuroendocrine, and neural pathways) to influence brain and behavior. it is hypothesized that administration of probiotics can improve chronic-stress-induced ... | 2015 | 26408987 |
| changes of proteolysis and angiotensin-i converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature. | the effects of use of adjunct cultures (lactobacillus helveticus and lb. casei) and ripening temperatures (6 or 12 °c) on proteolysis and angiotensin-i converting enzyme (ace)-inhibitory activity in white-brined cheeses were investigated during 120 d ripening. proteolysis was monitored by urea-polyacrylamide gel electrophoresis (urea-page) and reversed phase-hplc (rp-hplc) of water-insoluble and -soluble fractions of the cheeses, respectively. urea-page patterns of the samples revealed that the ... | 2014 | 25017295 |
| comparative genome-scale analysis of niche-based stress-responsive genes in lactobacillus helveticus strains. | next generation sequencing technologies with advanced bioinformatic tools present a unique opportunity to compare genomes from diverse niches. the identification of niche-specific stress-responsive genes can help in characterizing robust strains for multiple applications. in this study, we attempted to compare the stress-responsive genes of a potential probiotic strain, lactobacillus helveticus mtcc 5463, and a cheese starter strain, lactobacillus helveticus dpc 4571, from a gut and dairy niche, ... | 2014 | 24905205 |
| the naturally competent strain streptococcus thermophilus lmd-9 as a new tool to anchor heterologous proteins on the cell surface. | from fundamental studies to industrial processes, synthesis of heterologous protein by micro-organisms is widely employed. the secretion of soluble heterologous proteins in the extracellular medium facilitates their recovery, while their attachment to the cell surface permits the use of the recombinant host cells as protein or peptide supports. one of the key points to carry out heterologous expression is to choose the appropriate host. we propose to enlarge the panel of heterologous secretion h ... | 2014 | 24902482 |
| lactobacillus helveticus sbt2171, a cheese starter, regulates proliferation and cytokine production of immune cells. | consumption of a lactobacillus helveticus sbt2171 (lh2171)-containing cheese has been reported to exhibit immunoregulatory actions, including an increase in regulatory t cell population and reduction in proinflammatory cytokine production in mice. we examined the in vitro effects of lh2171 cells per se on immune cell function, specifically proliferation and cytokine production, which are primary reactions of the immune response. immune cell fractions were prepared by mechanical disruption of mes ... | 2014 | 24881786 |
| whole-genome based validation of the adaptive properties of indian origin probiotic lactobacillus helveticus mtcc 5463. | the aim of the study was to mine the lactobacillus helveticus mtcc 5463 genome for genetic determinants to validate its ability to adapt to gut transit stresses and translate functionality to the host. | 2015 | 24798512 |
| repressive processing of antihypertensive peptides, val-pro-pro and ile-pro-pro, in lactobacillus helveticus fermented milk by added peptides. | lactobacillus helveticus can release the antihypertensive peptides, val-pro-pro (vpp) and ile-pro-pro (ipp), from casein in fermented milk by a specific proteolytic system. to better understand the regulation of gene expression of the proteolytic enzymes thought to link to the processing of both antihypertensive peptides in l. helveticus, microarray analysis for whole gene expression in the presence and absence of added peptides in the fermented milk was studied. the productivity of both vpp and ... | 2012 | 22591842 |
| metagenomic analysis of the microbial community in kefir grains. | kefir grains as a probiotic have been subject to microbial community identification using culture-dependent and independent methods that target specific strains in the community, or that are based on limited 16s rrna analysis. we performed whole genome shotgun pyrosequencing using two turkish kefir grains. sequencing generated 3,682,455 high quality reads for a total of ∼1.6 gbp of data assembled into 6151 contigs with a total length of ∼24 mbp. species identification mapped 88.16% and 93.81% of ... | 2014 | 24750812 |
| characterization of an antiproliferative exopolysaccharide (lheps-2) from lactobacillus helveticus mb2-1. | in this study, we reported that three purified exopolysaccharides fractions (lheps-1, lheps-2 and lheps-3) and crude lheps from the lactobacillus helveticus mb2-1 inhibited the proliferation potential of human gastric cancer bgc-823 cells. we found that all the lheps fractions and crude lheps exerted concentration and time dependent inhibitory activities in vitro on bgc-823 cells. lheps-2 exhibited higher antiproliferative activity against bgc-823 cells in vitro than lheps-1, lheps-3 and crude l ... | 2014 | 24708988 |
| lactobacillus helveticus-fermented milk improves learning and memory in mice. | to investigate the effects of calpis sour milk whey, a lactobacillus helveticus-fermented milk product, on learning and memory. | 2015 | 24694020 |
| antioxidative potential of folate producing probiotic lactobacillus helveticus cd6. | folate producing lactobacillus sp. cd6 isolated from fermented milk showed 98% similarity with lactobacillus helveticus based on 16s rrna gene sequence analysis. it was found to produce a folic acid derivative 5-methyl tetrahydrofolate (5-methf). the intracellular cell-free extract of strain demonstrated antioxidative activity with the inhibition rate of ascorbate autoxidation in the range of 27.5% ± 3.7%. it showed highest metal ion chelation ability for fe(2+) (0.26 ± 0.06 ppm) as compared to ... | 2013 | 24425884 |
| peptidoglycan hydrolases as species-specific markers to differentiate lactobacillus helveticus from lactobacillus gallinarum and other closely related homofermentative lactobacilli. | we propose a new method that allows accurate discrimination of lactobacillus helveticus from other closely related homofermentative lactobacilli, especially lactobacillus gallinarum. this method is based on the amplification by pcr of two peptidoglycan hydrolytic genes, lhv_0190 and lhv_0191. these genes are ubiquitous and show high homology at the intra-species level. the pcr method gave two specific pcr products, of 542 and 747 bp, for 25 l. helveticus strains coming from various sources. for ... | 2014 | 24362553 |
| variability of s-layer proteins in lactobacillus helveticus strains. | the presence of s-layer proteins in the cell envelope of lactobacillus helveticus may be technologically important. s-layer proteins are the adhesion site for cell envelope proteinase, which forms the proteolytic pathway in bacteria. eleven strains of l. helveticus were examined for the presence of s-layer proteins and slph genes. s-layer proteins from six strains were identified and sequenced. multiple alignments of the deduced amino acid sequences demonstrated a strong sequence conservation of ... | 2014 | 24269654 |